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Le Chaudron recipe
Pain multicéréales maison
Homemade multigrain bread
⏱ 40 minServes 1Medium1,560 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients1 bread
300 g (11 oz)bread flour (French T65)
200 g (7 oz)multigrain flour
60 g (2 oz)rolled oats
340 ml (1½ cups)warm water
10 gfine salt
15 gfresh yeast
20 gpumpkin seeds
- 300 g (11 oz) bread flour (French T65)
- 200 g (7 oz) multigrain flour
- 60 g (2 oz) rolled oats
- 340 ml (1½ cups) warm water
- 10 g fine salt
- 15 g fresh yeast
- 20 g pumpkin seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 1. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put both flours and the oats in the mixer bowl, with the salt on one side and the crumbled yeast on the other.Making it from scratch? See bread & sourdough — rises 2 to 12 h
- Gradually add the lukewarm water and knead with the dough hook on low for 8 minutes until supple and smooth.
- Cover with a damp towel and let rise 1½ hours at room temperature, until doubled.
- Punch down, shape into a log and place in the buttered loaf pan, pressing lightly.
- Sprinkle the top with pumpkin seeds, pressing them in, and let rise a second time for 1 hour in the pan.
- Preheat the oven to 230 °C (450 °F) and bake for 35 minutes until the crust is golden.
- Unmold right away and cool on a rack for at least 30 minutes before slicing.
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